Baking notes: The 1/4 dice is important. Try to keep the pieces small and even.
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup milk
1 tablespoon lemon juice
1 large egg
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1 1/2 cups diced (1/4 inch) peeled Granny Smith apples (approximately 2 large)
1/2 cup raisins
1/2 cup chopped walnuts
Preheat oven to 400 degrees. Grease or butter a 12 cup muffin tin.
In a large bowl, stir together the flour, baking powder, baking soda, salt, 1/2 cup of the sugar, cinnamon, and nutmeg.
In a medium-sized bowl, stir together the milk and lemon juice to sour the milk. Whisk in the egg and melted butter. Pour this mixture all at once over the dry ingredients. Stir quickly just to partially blend the ingredients. Add the apples, raisins, and walnuts; fold together just to moisten. The batter will be thick and lumpy. Spoon it into the prepared muffin cups. (Using a 1/4 cup scoop helps. Or a 1/4 measuring cup.) Sprinkle the tops with the remaining 1 tablespoon sugar. Bake about 25 minutes. Loosen each muffin and tilt it on its side in the baking cup. Cool 10 to 15 minutes before serving.
From Jim Fobel's Old-Fashioned Baking Book
